farm: Finca El Placer
varietal: SL-28
processing : washed 
altitude: 1800masl
region: Las Chinas, San Agustin, Huila
harvest: december - february

We were first introduced to Don Pastor and the Monkaaba Project through Semilla Coffee in 2025, when we sourced his Pink Bourbon. Despite the region's strong reputation, many smallholder farmers still lack access to stable, sustainable markets. Monkaaba was created in response, built on a shared vision of fairer trade, transparency, and dignity for producers.

Planting around 500 SL-28 trees as a small trial to see how the variety performs on his farm is part of a broader move away from Caturra due to leaf rust pressure. Over the past 15 years, he has gradually introduced varieties such as Gesha, Papayo and Pink Bourbon.

Cherries are first rested for 8 hours in sealed bags, then held in the depulper hopper for 12 hours before depulping. The parchment dry-ferments for 36 hours, after which the coffee is washed 3-5 times and transferred to raised beds.Drying takes 18-30 days depending on sun intensity, with a sliding roof used to control shade and slow the process when needed.